Bull in a Beret
photo by Sandi From CA
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
-
For Steaks
- 2 (6 -8 ounce) filet mignon steaks, trimmed of fat (about an inch thick,)
- 2 teaspoons McCormick's Montreal Brand steak seasoning
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 1 tablespoon butter or 1 tablespoon margarine
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For Mushrooms
- 2 large portabella mushrooms, cleaned, stems removed and gills carefully scraped out
- 2 ounces cream cheese, softened
- 4 ounces monterey jack pepper cheese, shredded (*pepperjack*)
- 1⁄8 cup plain breadcrumbs
- 1 scallion, chopped finely
- 3 pieces crisply fried bacon, broken into pieces (alternately you can use 1-2 Tbsp. Real Bacon Bits)
directions
- Preheat oven to 350°F.
- Season both sides of filets with steak seasoning, pressing in so it'll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
- SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
- Place mushrooms on foil-lined baking sheet. Fill with the above mixture and top each with bacon.
- Bake for 20-25 minutes.
- STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
- For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes. Adjust time according to desired doneness.
- CAP THE COW: Move steaks to plates and top with “beret” schroomage. Consider donning a smoking jacket and carrying a painter's brush and palette to the table for effect. These are VERY rich, so, yeah… do something to work off the calories when you’re done.
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Reviews
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Sandi, this ROCKS!! I've made it twice now. First time for Valentine's and the second when my son was here for Spring Break. I doubled it then since I knew if I didn't, dh wouldn't have anything for lunch the next day!! DS had never had portobellos before so didn't know if he liked them- if his plate had been any cleaner afterwards, I wouldn't have needed to put it in the dishwasher. He ate every bite and was looking for more!! The only changes I made (both times) was to use regular Monterey Jack in place of pepper jack, since I don't like hot, and to use "a bit" more bacon because, well, because it's bacon, durn it! Oh! and I also used bacon-wrapped filets, since I firmly believe there's no such thing as too much bacon!! :-)
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An absolutely AMAZING feast of flavours and textures...Sandi, this should have a Government Health Warning attached to it!! I have made it twice now - I wanted to post a photo when I reviewed it, but I have been thwarted TWICE - I have been so busy snapping away on numerous food photos, that my batteries failed AGAIN when I came to photograph your bull in a bonnet!! Anyway, down to business; this is a 10 star recipe because: It has my favourite cut of steak, it has mushrooms, it has cheese, it has onion, it has bacon...., and all together, they equal sublime taste and greedy decadence! It was a quirky recipe to serve and I am sorry, but I took FULL credit for it when my guests fawned all over me and bowed at my feet! Thanks Sandi - sorry about the photos, but as we WILL be eating this again, I'll shoot next time - but I will have some catching up to do with your lovely shots. P.S. I changed NOTHING in this recipe - it was all perfect and the recipe was easy to follow with well-written instructions.
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California